If you are looking for a family meal that is simple and delicious, these cheesy Gluten Free Meatballs without Breadcrumbs are just perfect. Made without egg, these meatballs are kid-friendly, keto, and easy to make. You can even finish them in the slow cooker!
This is a sponsored post bought to you by Uncommon Flavors of Europe. All opinions are my own.
Meatballs without Breadcrumbs Deserve to Become a Habit
I always love this time of year when the weather finally cools off enough that I can enjoy comfort food.
Does it get any more comforting than Spaghetti and Meatballs?
Today, I’ve got Gluten Free Meatballs that the whole family is going to love.
I promise you won’t miss the gluten. Or the eggs!
The secret weapon? Cheese.
It is no secret that I love cheese.
A year ago, I decided that since I loved cheese so much, I should start enjoying the good stuff.
Since then, I’ve had a lot of fun trying new varieties and seeking out authentic versions of cheeses I loved to see if they did taste better than what I was used to eating.
What I’ve found is that when you have authentic cheeses that adhere to rigorous standards in production, the flavor is so robust that you can use less yet get more flavor.
(Or in this case, you can skip the eggs and breadcrumbs and still have a gluten free meatball that holds together and is delicious.)
Two cheese that I love are Pecorino Romano and Asiago.
Look for ones that bare the EU Symbols of excellence which guarantees that the products adhere to the same strict production standards that have been in place for hundreds of years and that they come from the official place of origin. (In this case, it is Italy!)
Two Designations to Look For:
- Protected Designation of Origin (PDO) – These foods have the strongest links to the original historical practices. Both the raw ingredients and production must come from the original area.
- Protected Geographical Indication (PGI) – The raw ingredients must come from the EU, but may be sourced from outside the specific limited production area. The same rigorous production standards apply.
Learn more here.
Asiago melts smoothly on your tongue and tastes of fresh milk. Made from cow’s milk, it has lactic cultures similar to yogurt which help to support digestive health.
Asiago is such a versatile cheese given that it comes in two ages – fresh or aged. The fresh cheese has a soft texture, while the aged cheese is firmer.
It is harder to find Italian Asiago than you think! Make sure you look for the Asiago PDO, so you know that you are getting the real deal! It should have the work Asiago pressed into the rind.
While there are domestic imitations of Pecorino Romano, the term Pecorino Romano is not a generic name that should be applied to any cheese of this style. Rather, it is a geographically protected Italian food that is made in a specific region, under strict guidelines, and with traditional methods. All of these factors play a key role in the final flavor profile of the cheese. It is important to realize that Romano is not the same as Pecorino Romano and all Pecorinos are not the same.
Pecorino Romano is one of the oldest cheeses in the world. It has a sharper and saltier taste than Parmesan making it great for pasta, soup, and salads. One of my all-time favorite splurge dishes is a homemade ravioli with Pecorino Romano. It always blows me away that something with so few ingredients can have such amazing flavor!
‘Pecora’ is the Italian word for sheep, and as you might guess Pecorino Romano is made from sheep’s milk. It is lactose-free and contains twice the protein of cheese made from cow’s milk.
For more information on the history of these ancient cheeses and more recipes, you can visit this website where they are featuring Asiago, Pecorino Romano along with Speck Alto Adige which is also from Italy.
How to Make Meatballs Without Breadcrumbs
1. Combine the ingredients in a large bowl.
2. Form your meatballs.
3. Cook the meatballs in a skillet until a crust forms.
4. Transfer to a baking sheet and bake at 350 degrees until cooked through. (About 15 minutes.)
5. Once the meatballs are cooked through you can add sauce.
Frequently Asked Questions
Will Meatballs Fall Apart Without Breadcrumbs?
Meatballs will fall apart more easily without breadcrumbs. However, if you can easily make meatballs without breadcrumbs using the proper method. The key is to brown them on the stovetop so that a crust forms and then to fully cook them in the oven before adding them to your sauce.
Can I Make This in the Slow Cooker?
If you have a slow cooker with a browning function, brown them in the slow cooker and then cover with marinara and cook on low for 2 to 4 hours. Because you are adding the sauce before the meatballs are cooked through, they will be more likely to fall apart using this method. The key is to make sure that you have a nice brown crust before adding the sauce.
- For spicer breadcrumbs, add 1/2 teaspoon crushed red pepper.
- Add in 1/2 cup fresh chopped basil and parsley.
- Add 1/2 cup each of chopped onion and mushrooms.
- Saute 5 ounces of baby spinach. Chop. Press through a fine strainer to remove moisture. Add to the meat mixture.
Serving Suggestions for Gluten Free Meatballs Without Breadcrumbs
- Serve over zucchini noodles or cooked spaghetti squash.
- Serve over cauliflower rice.
- Use in Meatball Subs.
- Use to make Meatball Pizza
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Recommended Tools to Make Gluten Free Meatballs Without Breadcrumbs:
If You Like These Gluten Free Meatballs Without Breadcrumbs, You May Also Like:
- Smokey Quinoa Meatballs with Creamy Tomato Sauce prove that you don’t have to have meat for a hearty and comforting meal!
- Quinoa Turkey Meatballs are a healthy option that you will turn to again and again.
- Greek Meatballs with Feta Sauce are the perfect dinner in my book. You are going to want to put this sauce on everything.
- Slow Cooker Chipotle Meatballs are ridiculously flavor-packed and work just as well as an appetizer as they do for a main course.
Gluten Free Meatballs Without Breadcrumbs
- Preheat oven to 350 degrees.
- In a large bowl combine ground beef, Asiago cheese, garlic, Italian seasoning, salt, and pepper.
- Form into meatballs. (I used a 2 tablespoon measure.)
- Heat a small amount of avocado oil in a large skillet over medium-high heat. Cook the meatballs, working in batches until browned on all sides.
- Transfer to a baking sheet, and cook for 15 minutes, until cooked through.